In the traditional method of cheddar manufacture, the firm curd is cut, or "cheddared," into small bits to drain the whey and then pressed firmly into cylinders commonly of 12 to 15 inches (30 to 38 cm) in diameter and weighing from 60 to 75 pounds (27 to 34 kg), though size may vary widely.
Paneer won't melt like cheddar, but it makes an interesting alternative here.
It's served on an English muffin, and you can add an egg or cheddar cheese.
The Bikers and Bates parachute in a mature cheddar instead – a choice that has its supporters, who admire its aggressively cheesy flavour (Bates's version uses 800g of the stuff).
The other option is a chorizo and egg bowl, which includes a hash brown, cheddar jack cheese and pico de gallo.
Good eaten alone, or with a slab of mature cheddar.
When my wife goes away, I'll treat myself to takeaways and experiment with fattening meals of my own invention – a barbecued pulled pork lasagne; a cider, cheddar and bacon risotto.
Salo is made when the rind of a pig is cured with salt or fermented in brine, sometimes it is smoked – the variety we tried resembled a mild applewood smoked cheddar.
Eight of these flavours made it to the final round and, after getting 400 consumers to sample them, Frito-Lay decided to mass-produce only four: cheddar and jalapeño; garlic and herb; barbecue; and something referred to as "classic".
Each glorious golden hunk of ideological cheddar or Gruyère is left in shreds upon contact with the world.
Faced with a glut of cheese, European producers responded by turning milk not into cheddar or brie, but into less perishable skimmed-milk powder, prompting its wholesale price to drop by a third.
